Back
100% VEGAN!
main dish, 70min
Jackfruit rendang with pickled red cabbage
Are you not a meat lover, but do you fancy a delicious plate of rendang? What about rendang pulled jackfruit! Canned jackfruit is the perfect meat substitute because of it’s texture. It also absorbs the flavors of the spice paste very well and is easy to find at the grocery store.
Shopping list
Jackfruit rendang:
- Samasaya Rendang spice paste : 1 sachet
- Coconut milk : 400 ml
- Jackfruit (canned) : 550 g
- Samasaya Kecap Manis : 1 tbsp
- Shredded coconut : 40 g
- Pandan rice : 300 g
Atjar (pickled red cabbage):
- Cucumber : 1
- Red cabbage : 1/2
- Lime : 1
- Rice vinegar : 1 el
- Sugar : 1 tl
Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!
Step 1: Fry the spice paste in 2 tbsp oil. Add 400 ml coconut milk and let it simmer for 5 minutes so that the flavors mix well.
Step 2: Rinse and drain the jackfruit pieces. Add it to the pan along with the Kecap manis and let it simmer again for about 1 hour over low heat. Toss regularly.
Step 3: Cook the rice according to the preparation method on the package. Roast the coconut grater until golden brown.
Step 4: Using a cheese slicer or vegetable peeler, slice the cucumber lengthwise into ribbons. Finely chop the red cabbage. Squeeze the juice from half of the lime and cut the remaining lime into wedges. In a bowl, mix the rice vinegar with 1 tsp lime juice and sugar. Add the ribbons of cucumber and chopped red cabbage to the bowl and let the vegetables soak in the mixture. Toss every now and then.
Step 5: Add the shredded coconut to the jackfruit rendang at the end and stir well. Serve with the rice, atjar (pickled red cabbage) and lime wedges to taste.
Selamat makan (Enjoy your meal)!
